Bakehouse · Italian
Strawberry Jam Crostata
Italian grandmothers keep this simple tart on the counter for breakfast and afternoon coffee. A tender, lemon-scented pasta frolla wraps a layer of strawberry jam, and wide lattice strips bake to a sandy, golden crunch.
Test kitchen note: Choose a thick, fruit-heavy jam; a loose preserve bubbles over the lattice and scorches on the pan.
Method 6 steps
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Rub the butter into the flour, sugar, baking powder and salt until sandy. Add the eggs and lemon zest and knead briefly into a soft dough. Wrap and chill 30 minutes.
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Heat the oven to 350F. Roll two thirds of the dough into an 11 inch round and press it into a 9 inch tart pan with a removable base.
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Spread the jam evenly over the base.
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Roll the remaining dough and cut 1 inch wide strips. Arrange them in a wide lattice over the jam and press the ends onto the rim.
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Brush the pastry with beaten yolk and bake 35 to 40 minutes, until golden.
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Cool completely in the pan before unmolding and slicing.
That is the whole pie. Enjoy every slice.
Pairs well with
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